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While making sausages using our mincer I get problems with air bubbles when pushing the meat down the shute.
I tried to make a container from a large plastic cider bottle with the bottom cut off and the top cut back. This is filled with the mix and then a circular plunger - a round piece of wood or plastic with a handle on it to push the meat into the mixer without air bubbles.
It has just occurred to me that it might be possible to smooth the screw top area with glue so that the skin can be pushed on there et voila a sausage machine.

Just a thought.....

I used to use a manual sausage filling machine rather like a caulking gun or silicone sealant gun which worked very well for years, but my hands can't put up with the pressure any more.
I tried using the mincer (Kenwood Chef) but found it too difficult ... needed at least two pairs of hands, if not three, and it destroyed the texture of my sausage meat passing it through twice.
Then a couple of months ago Lidl had an electric cookie/pastry/icing gun for not a lot of money.
I cut and filed the mincer sausage tube to fit the cookie press and it works wonderfully, slow enough to control and dead easy on my hands.
So sausages in skins are now back on the menu instead of sausage cakes and my last batch was about 20 each of breakfast sausages, leek, tomato & basil and sage & onion.

Odsox wrote:I used to use a manual sausage filling machine rather like a caulking gun or silicone sealant gun which worked very well for years, but my hands can't put up with the pressure any more.
I tried using the mincer (Kenwood Chef) but found it too difficult ... needed at least two pairs of hands, if not three, and it destroyed the texture of my sausage meat passing it through twice.
Then a couple of months ago Lidl had an electric cookie/pastry/icing gun for not a lot of money.
I cut and filed the mincer sausage tube to fit the cookie press and it works wonderfully, slow enough to control and dead easy on my hands.
So sausages in skins are now back on the menu instead of sausage cakes and my last batch was about 20 each of breakfast sausages, leek, tomato & basil and sage & onion.

I'm desperatly hoping for a sauage making kit for christmas. So much so that i will be heartedly dissapointed if i don't get one. Also just down the road in smogland there is a company that sells absolutly everything for sausage making except the meat. ... heaven.